Ethiopia Mundayo Natural Espresso - Single Origin

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Funky
  20

Ethiopia Mundayo NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Espresso - Single OriginSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources.. This lot is produced by approximately 750 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers in Mundayo kebele, located in Nensebo woreda on the edge of the Harenna Forest. Farms sit in a humid, forest microclimate that support slow cherry maturation and consistent development. Cherry is delivered daily to Aash washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., operated by Testi Specialty Coffee, where it is processed separately as a natural lot. At intake, coffee is carefully hand sorted and floated to remove defects before being spread on raised beds for drying. The station’s position relative to surrounding farms allows for timely delivery, which is critical in natural processing where freshness and control are essential. Drying begins in thin layers, with frequent turning to regulate fermentation and maintain even moisture loss. As the coffee reaches the raisin stage, bed depth is gradually increased to slow the rate of drying and preserve lot stability. Cherries are covered during peak sun and overnight to protect against thermal stress and moisture reabsorption, and drying typically takes 15 to 18 days before the coffee is hulled and rested in parchment. PROCESS: W REGION: P ELEVATION: 1 VARIETAL: T CUP: L ROAST: F